My grandmother made this recipe. Due to the fact that everything is in two cans, my father refers to it as “Toucan Tuna Casserole”. Because it substitutes potato chips for noodles in the recipe for tuna casserole, it is unusual. Add Worcestershire sauce when serving.
| Prep Time: | 20 mins |
| Cook Time: | 6 hrs 35 mins |
| Total Time: | 6 hrs 55 mins |
| Servings: | 8 |
Ingredients
- 1 tablespoon canola oil
- 1 (2 pound) boneless pork loin roast, cut into 1-inch cubes
- 2 (14.5 ounce) cans enchilada sauce
- 2 (15.5 ounce) cans white hominy, drained
- 1 onion, sliced
- ½ cup green chilies, diced
- 4 cloves garlic, minced
- ½ teaspoon cayenne pepper, or to taste
- 2 teaspoons dried oregano
- ¼ cup cilantro, chopped
- ½ teaspoon salt
Instructions
- Heat oil in a skillet over high heat. Add pork; cook and stir just until meat is browned on all sides, about 5 minutes.
- Place meat in a 4-quart slow cooker. Pour enchilada sauce over the meat. Top with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Pour in enough water to fill the slow cooker.
- Cover and cook on High for 6 to 7 hours. Stir in cilantro and salt. Cook on Low for 30 minutes more.
Nutrition Facts
| Calories | 241 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 40 mg |
| Dietary Fiber | 4 g |
| Protein | 17 g |
| Saturated Fat | 2 g |
| Sodium | 671 mg |
| Sugars | 4 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe but too much enchilada sauce and not enough hominy. Will make again cutting enchilada sauce in half and doubling the hominy.
I am not sure how this got “spicy” since I used essentially mild everything?? I also went to three stores looking for hominy but couldn’t find so, according to Google, substituted two 15.5 oz cans chickpeas and 1 can corn – all drained instead of 3 cans hominy (many reviewers said 3 cans hominy). Either way, this WAS good but somehow on the spicy side. The pork is amazingly tender! We did like! Thanks Jules!
This recipe makes Pozole quick and easy. My husband loves it. I use chicken broth instead of water and I up the garlic. Yumm!
This recipe is good, and you can doctor it to your specific liking. I double the hominy, use low sodium chicken broth instead of water and my family likes chicken thigh meat instead of pork. It is easy and the toppings make it so satisfying! Avocado and lemon are a must!
Really tasty and very easy. There are a lot of good ways to riff on this and some great ideas in the comments!
I never liked posole, but this recipe is fantastic. Do not shortcut the cooking time, the longer the better.
I made people the real way before and this was every bit as good or better. I added a third can of hominy, stewed tomatoes, and a little cumin and pepper flakes for taste. I topped it with avocado and a little fresh cilantro. Highly recommend
This is a flavor bomb. My first try at posole, and yet I was compelled to alter the recipe in this way – I browned the pork chunks (I think I used about 4 lbs.) in a cast iron skillet (after a healthy seasoning of salt, pepper and olive oil), put that in the slow cooker and then added the sliced onion to the skillet to pull off all the delicious pork drippings from the browned bottom, tossed in the garlic (double the garlic – used 3 tablespoons minced) and 2 very big, diced poblano peppers and half a diced green pepper, and also added 1-2 tablespoon of chili powder and a tablespoon of dried achiote chili, sautéed that for 5-10 mins and then added a can of Rotel (to my taste, after tasting it, feeling it needed a bit more tomato flavor). I used both green enchilada and red enchilada sauce (add that to the onions and peppers in the skillet and let it cook together for a bit, salting to taste). Poured that over the pork and let it go for 6 hours. Buddy it was a home run!!! In the rotation fo’-eva!
This is a quick and very easy way to make Pozole. My family really loves it. I add more hominy because I like it. I now use mild sauce and no cayenne pepper. That way everyone can add their own heat.
Made it as written. Excellent flavor! My husband absolutely loved it. This is a keeper. Next time I will add the hominy separately at the end so it doesn’t overcook. Because there are only two in our household I would freeze part without hominy and add it when serving as I don’t care for the texture once it’s thawed.
This was in no way like traditional pozole. The flavor was ridiculously off.
Excellent. I have made with both red and green enchilada sauce and it is a hit every time. Don’t for get the toppings which is what makes it so good! I added salsa lat time and it was soooooooo good.
This was very good. I halved the recipe but I could not find a 1lb package of pork so mine was a little too meat centric. I used red enchilada sauce which was perfect. Next time I will add some cumin. This recipe begs for some. I will also dice up some avocados and add it on serving. If you have never cooked with hominy, it’s a big flavor. Stick to the recipe.
I followed the recipe exactly (using red sauce) and it came out exactly like the posole I’m used to in southern New Mexico. Perfect!
I lightly seasoned the pork with salt and pepper while browning.
This is AMAZING. Served this with avocado, cilantro, shredded cabbage, lime wedges, warmed corn tortillas and a little sour cream, and the combination of textures and flavors was simply stunning. I made according to the recipe entirely, using mild enchilada sauce and green chiles, and a very new and spicy cayenne. This is my husband’s favorite thing to get in a restaurant, and now it’s a favorite of mine, too!
Super easy meal. we made it with a lot of garnishes – avocado, radishes, cabbage, jalapeño, queso fresco, onion, tortillas- and it was so yummy and tasty. Perfect for winter. Went spicy for everything (green chiles and enhchilada sauce) and didn’t find it too spicy, though we like spicy. May not be authentic posole but it was yummy and the ease is worth it.
This was the first time I’ve ever made posole but it won’t be the last. I like to make recipes as written for my first attempt, which I did for the most part. I had 3 1/2 lbs of pork so I doubled the chilis and onion and since I like spicy, I threw in 2 diced jalapeños. I also added 2 tsp of cumin, per other reviewer suggestion. It turned out really good so doubt I will tinker with the recipe beyond this. I served with both corn and flour street sized tortillas, shredded cabbage, limes, extra cilantro and sour cream. Very yummy!
Really
Not awful but the cans of enchilada sauce are not optimal. As others have mentioned, it was just a too enchilada saucy.
I made it exactly as written except for adding more hominy. It’s really good…and it’s almost there… but its not as good as the real thing. It’s like it’s missing a certain flavor that would make it exactly right, but I don’t know what that flavor is. I will make it again because you can’t beat how easy it is and it is very good as written. I just wish I knew what I needed to add that would step it up to tasting like the real thing. It’s so close!….